Kevin Judd's take on Cloudy Bay's 'Te Koko' - some barrel fermentation and made using wild yeasts and a year-long fermentation. Added complexity with some nutty and subtle vanilla tones, it's a great partner for roast...

This vineyard is next to Maté’s vineyard and in its youth has a crisp minerality which takes a few years to loosen up and allow the wine to really start showing its stuff. This wine will age well for a decade...